Vietnamese Breakfastbanh Cuon Rice Rolls Recipe

Cooking Directions

• STEP 1.In a bowl, mix together rice flour, tapioca starch, and water to make a smooth batter.
• STEP 2.Heat a non-stick pan over medium heat and brush it with oil.
• STEP 3.Pour a thin layer of the batter onto the pan and spread it evenly.
• STEP 4.Cover the pan and cook for a few minutes until the rice batter is set.
• STEP 5.Remove the rice sheet from the pan and place it on a damp cloth.
• STEP 6.Repeat the process until all the batter is used.
• STEP 7.In a separate pan, cook the ground pork with mushrooms and onions until cooked through.
• STEP 8.Place a spoonful of the filling onto each rice sheet and roll it up tightly.
• STEP 9.Serve the banh cuon with nuoc cham dipping sauce and garnish with herbs and fried shallots.
• STEP 10.Enjoy the banh cuon while it's still warm.

Cooking Tips

• Make sure the batter is spread thinly and evenly on the pan to create a delicate rice sheet.
• Use a non-stick pan to prevent the rice sheet from sticking.
• Keep the cooked rice sheets covered with a damp cloth to prevent them from drying out.
• You can customize the filling by adding other ingredients like shrimp or tofu.
• Garnish the banh cuon with fresh herbs like cilantro and mint for added freshness.

Storage and Serving

• Banh cuon is best enjoyed fresh and warm.
• Leftover rice rolls can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rice rolls in a steamer or microwave before serving.
• Serve banh cuon as a breakfast dish or as a light lunch or snack.